Recipes & Serving Ideas

DUCKTRAP RIVER OF MAINE

NATURALLY SMOKED SEAFOOD

Enjoy!

CONTENTS

COLD SMOKED SALMON 4-7

SMOKE ROASTED SALMON 8-9

SMOKED TROUT 10-11

SMOKED MACKEREL 12-15

SMOKED HADDOCK 15

SMOKED SHELLF I SH 16-19

smoked@ducktrap.com 1-800-434-8727 3

FOR OVER 30 YEARS Ducktrap has broughtunequalled sophistication and elegance to yourtable with all natural, gourmet seafood smokedexclusively with native Maine fruitwoods andhardwoods.

Attention to detail, and taking pride in what we do,ensures that each batch of Ducktrap River of Mainesmoked seafood is consistently of the highestquality that we are known for.

We are pleased to share with you these skillfullycrafted recipes which enhance our seafood’snutritious and delicious taste. Enjoy the versatility ofDucktrap smoked seafood while preparing theseflavorful dishes for your family and friends.

Smoked SalmonQuesadillasINGREDIENTS4 oz cream cheese, softened2 Tbsp sour cream1 tsp dill weed1 garlic clove, minced2 Tbsp butter or margarine, softened6 (8 inch) flour tortillas4 oz Ducktrap cold-smoked salmon, chopped2 cups shredded Swiss or Cheddar cheese

DIRECTIONS

In a small mixing bowl, combine the cream

cheese, sour cream, dill and garlic. Spread

butter over one side of each tortilla. Place

three tortillas, buttered side down, on a

griddle or large skillet on low/medium heat.

Spread with cream cheese mixture; sprinkle

with salmon and cheese. Cover with

remaining tortillas, buttered side up. Cook

over low heat for 2-3 minutes or until golden

brown. Turn and cook 2-3 minutes longer or

until cheese is melted. Cut into wedges.

Appetizer: Serves 6

Smoked Salmon PizzaINGREDIENTS 1 (12 inch) pre-baked pizza crust1 Tbsp olive oil8 oz Ducktrap cold-smoked salmon, cut into

1/2 inch pieces3 oz marinated artichoke hearts, drained and

quartered2 Tbsp chopped sun-dried tomatoes2 cups shredded mozzarella cheese

DIRECTIONS

Preheat oven to 400° F. Spread the olive oil

over the pizza crust, then sprinkle with the

smoked salmon, artichokes, and sun-dried

tomatoes. Sprinkle the mozzarella cheese

evenly over the pizza. Bake in the preheated

oven until the cheese has melted and is

bubbly, 10 to 15 minutes.

Entrée: Serves 2

COLD SMOKED SALMON

Smoked Salmon Sushi RollINGREDIENTS2 cups sushi rice6 Tbsp rice wine vinegar6 sheets nori (dry seaweed)1 avocado, peeled, pitted and sliced1 cucumber, peeled and sliced8 oz Ducktrap cold-smoked salmon, cut into

long strips2 Tbsp wasabi paste

DIRECTIONSSoak rice for 4 hours. Drain rice and cook in arice cooker with 2 cups of water. Rice must beslightly dry, as vinegar will be added later.Immediately after rice is cooked, mix in ricevinegar to the hot rice. Spread rice on a plateuntil completely cool. Place 1 sheet ofseaweed on bamboo mat, press a thin layer ofcool rice on the seaweed. Leave at least 1/2inch top and bottom edge of the seaweeduncovered. This is for easier sealing later. Dotsome wasabi on the rice. Arrange cucumber,avocado and smoked salmon on the rice.Position them about 1 inch away from thebottom edge of the seaweed. Slightly wet thetop edge of the seaweed. Roll from bottom tothe top edge with the help of the bamboo mattightly. Cut roll into 8 equal pieces and serve.Repeat for other rolls.Hors D’ Oeuvres: Makes 48 servings

COLD SMOKED SALMONCOLD SMOKED SALMON

Revered by chefs and connoisseursworldwide, our naturally cold smoked

salmon has become the mark ofexcellence. Lightly smoked with native

Maine woods, Ducktrap’s deliciousselection of farm raised and wild caught

salmon is a delicious addition to any meal.

smoked@ducktrap.com 1-800-434-8727 5

Kendall BrookSmoked Salmon

Spruce PointSmokedSalmon

COLD SMOKED SALMON

Smoked Salmon ReubenINGREDIENTS1/4 cup low-fat mayonnaise2 Tbsp chili sauce or ketchup2 Tbsp finely chopped dill pickle1 tsp fresh lemon juice

Kosher salt and freshly milled black pepper8 slices rye bread4 - 6 oz thinly sliced Gruyere, Italian Fontina,

or Swiss cheese8 oz Ducktrap cold-smoked salmon1 (14.5 oz) can or bagged sauerkraut, drained,

rinsed and gently squeezed dry2 Tbsp unsalted butter

DIRECTIONSCombine the mayonnaise, chili sauce, pickle,lemon juice, salt and pepper. Spread one sideof each slice of bread with some of thedressing. Arrange half of the cheese on four ofthe slices. Divide the salmon, sauerkraut, andremaining cheese among the cheese-toppedslices of bread and top each with one of theremaining bread slices, dressing-side down.Heat the butter in a large skillet over medium-low heat; add the sandwiches and somethingheavy (such as a cast iron skillet and a weightsuch as a food can) to firmly press thesandwiches down. Cook for 6 minutes per sideor until golden brown and the cheese hasmelted. Cut the sandwiches in half and serve.Entrée: Serves 4

6 Ducktrap River of Maine www.ducktrap.com

Smoked Pastrami Salmon WrapsINGREDIENTS1 red onion, thinly sliced1 cucumber, thinly sliced1/2 cup honey1/2 cup rice vinegar4 large tortilla wraps4 Tbsp Ducktrap Mustard Dill Sauce2 (4 oz) packages Ducktrap pastrami style

cold-smoked salmon or Ducktrap pepper & garlic cold-smoked salmon

DIRECTIONS

Combine red onion, honey and rice vinegar in

a bowl – let marinate for 30 minutes. Spread

1 Tbsp Ducktrap Mustard Dill sauce on a

tortilla and lay 2 to 3 slices of salmon on top.

Add cucumber slices and marinated onion.

Roll up tortillas into wrap.

Entrée: Serves 4

FYIAll cardboard and paper

waste is recycled, and

Styrofoam packaging is

reused by local businesses.

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smoked@ducktrap.com 1-800-434-8727 7

Spruce PointPastrami SmokedSalmon

Smoked Salmon Wrapped AsparagusINGREDIENTS1 bunch asparagus4 oz Ducktrap cold-smoked salmon2 Tbsp fresh lemon juice4 Tbsp olive oil2 cloves garlic, finely chopped2 Tbsp basil, juliennedSalt and pepper

DIRECTIONS

Roast the asparagus with a little olive oil, salt

and pepper at 400°F until tender. Let cool.

Spiral wrap asparagus with a slice of smoked

salmon. Arrange on a platter. Mix lemon

juice, remaining olive oil, and garlic together.

Salt and pepper to taste. Drizzle over

asparagus. Sprinkle with basil.

Appetizer: Serves 4

Kendall Brook salmon side

Penne with SmokedSalmon and Vodka INGREDIENTS1/2 lb penne pasta (or any tube pasta)4 oz Ducktrap cold-smoked salmon, cut into

bite-size pieces3 Tbsp unsalted butter1 medium clove of garlic, minced1 medium to large shallot, minced2 or 3 plum tomatoes, chopped1/4 cup good quality vodka1/4 cup heavy cream3 Tbsp parsley, minced

DIRECTIONSBring a large pot of water to boil and cook thepasta until al dente.In a medium to large pan, sauté the mincedgarlic and shallots in the butter until just soft.Add the plum tomatoes and gently simmer forabout 5 minutes, add vodka and let thealcohol burn off while the sauce simmersanother 2-3 minutes. Add heavy cream andgently simmer another minute or so. Add thesmoked salmon and heat through. Drain thepasta, and add to the salmon/vodka/tomatomixture. Stir and heat through until saucecovers the penne. Serve immediately in pastabowls with a generous sprinkling of parsley.Entrée: Serves 4

Kendall Brook Salmon Side

Smoke Roasted SalmonChowder

INGREDIENTS8 oz Ducktrap smoke roasted salmon (any

flavor)2 Tbsp olive oil2 leeks, finely sliced1 bunch chives, roughly chopped3 potatoes, peeled and cubed8-10 saffron threads6 cups chicken stock1/2 cup parsley, chopped2 Tbsp dill, chopped1/4 cup creamPinch black pepper to taste1 lemon zested for garnish

DIRECTIONS

Heat oil in a large saucepan over medium

heat and sauté leeks, saffron, chives and

potatoes for 5 minutes. Pour in stock and

reduce heat, simmer for 20 minutes or until

potatoes are tender. Remove the skin from the

smoke roasted salmon fillets and flake into

bite size pieces. Stir the salmon, parsley, dill

and cream into the saucepan and heat

without boiling for 2-3 minutes. Season to

taste with black pepper, garnish with lemon

zest and serve with warm brioche or warm

dinner rolls.

Entrée: Serves 6

Note: Corn kernels, diced carrots or spinachmay be added to this chowder as alternativevegetables.

SMOKE ROASTED SALMON

Smoke Roasted Salmon Caesar Salad

INGREDIENTS

2 Romaine lettuce hearts, chopped

12 oz Ducktrap smoke roasted salmon

(any flavor), flaked and skin removed

3/4 cup Caesar salad dressing

3/4 cup shredded parmesan cheese

DIRECTIONS

Wash and cut Romaine lettuce — be sure

lettuce is dry to serve. In large bowl, mix

Romaine, salmon, dressing and 1/2 cup of the

parmesan cheese. Toss all ingredients until

dressing is well distributed. Portion salad

equally in four serving bowls. Top with

remaining parmesan cheese and fresh milled

pepper, if desired.

Entrée: Serves 4

SMOKE ROASTED SALMONSMOKE ROASTED SALMON

Ducktrap salmon is smoke roasted to seal in the natural flavor and create aflaky, tender texture. This succulent

salmon is a perfect addition toscramblers, salads, chowders andsandwiches. Available in a variety

of mouth-watering flavors.

Traditional and Pepper & Garlic Smoke Roasted Salmon

TraditionalSmoke RoastedSalmon

TRY THISFor a heart healthy option try

smoke roasted salmon in

place of chicken or beef in a

salad, appetizer or entrée.

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smoked@ducktrap.com 1-800-434-8727 9

Smoked Maple TroutCheese BallINGREDIENTS8 oz Ducktrap smoked plain trout (for savory)

or maple trout (for slightly sweet)8 oz cream cheese, softened6 oz of mixed pecans and dried cranberries

(or same amount separately)1-2 Tbsp lemon juice2 oz chopped pecans (reserved for garnishing

outside)

DIRECTIONS

Remove trout skin and break fillets into bite-

size pieces. Dice pecans and dried

cranberries. Combine trout, cream cheese,

mix of pecans and cranberries and lemon

juice. Chill for 1/2 hour, form into ball and roll

in chopped pecans to cover outside. Serve

with crackers, pita chips or Melba Toasts.

As an alternative, use Ducktrap smoked

whitefish fillets in place of Ducktrap trout.

Hors D’ Oeuvres: Makes 48 servings

Smoked Trout SaladINGREDIENTS4 oz Ducktrap smoked trout fillet, flaked1/4 cup minced celery2 Tbsp minced shallot2 Tbsp low-fat mayonnaise2 Tbsp reduced-fat sour cream1 tsp freshly grated lemon zest2 Tbsp lemon juice1 Tbsp minced fresh dill, or 1 tsp dried1/2 tsp freshly ground pepper2 cups mixed salad greens1 plum tomato, sliced

DIRECTIONS

Remove trout skin and flake with a fork.

Combine trout, celery, shallot, mayonnaise,

sour cream, lemon zest, lemon juice, dill and

pepper in a medium bowl. Arrange salad

greens and tomato on 2 plates and top with

the trout salad.

Entrée: Serves 2

SMOKED TROUT

Lettuce Wraps withSmoked TroutINGREDIENTS2 medium carrots, peeled1/2 unpeeled English hothouse cucumber

(do not remove seeds)1/4 cup thinly sliced shallots1/4 cup thinly sliced jalapeno chiles with

seeds (preferably red, about 2 large)2 Tbsp fresh lime juice or unseasoned rice

vinegar1 Tbsp sugar1 Tbsp fish sauce (such as nam pla

or nuoc nam)8 oz Ducktrap smoked trout fillets, skin

removed and broken into bite size pieces (about 2 cups)

1 cup diced grape tomatoes1/2 cup whole fresh mint leaves1/2 cup small whole fresh basil leaves16 small to medium inner leaves of Romaine

lettuce (from about 2 hearts of Romaine)1/3 cup Asian sweet chili sauce1/4 cup finely chopped lightly salted dry-

roasted peanuts

DIRECTIONS

Using vegetable peeler, shave carrots and

cucumber lengthwise into ribbons. Cut

ribbons into 3-inch long sections, then cut

sections into matchstick-size strips. Place in a

large bowl. Add shallots, jalapenos, lime juice,

sugar, and fish sauce; let marinate 30 minutes

at room temperature. Add trout pieces and

tomatoes to vegetable mixture and toss to

blend. Transfer trout-vegetable mixture to

large strainer and drain off liquid. Return trout-

vegetable mixture to same bowl; add mint and

basil and toss to blend.

Arrange lettuce leaves on large platter. Divide

trout-vegetable salad among lettuce leaves.

Drizzle sweet chili sauce over each salad and

sprinkle with peanuts.

Appetizer: Serves 8

SMOKED TROUT

smoked@ducktrap.com 1-800-434-8727 11

Traditional and Lemon,Pepper & Garlic Smoked Trout

SMOKED TROUT

Our smoked rainbow trout are trulyexquisite. The fillets are gently smoked,

retaining their natural moistness andtexture. Their distinctive mild taste makes them ideal for introducing

smoked seafood to an uninitiated palate.

Smoked Mackerel RisottoINGREDIENTS1 Tbsp butter1 onion, finely chopped1 cup risotto rice1/2 cup white wine4 1/4 cups vegetable stock7 oz Ducktrap smoked mackerel (any flavor)2 spring onions, sliced3 1/2 oz bag fresh spinach

DIRECTIONS

Heat the butter in a large frying pan. Add the

onion, then sauté for 5 minutes until softened.

Stir in the rice and mix until coated in the

butter. Pour in the wine and let it bubble until it

has almost disappeared.

Pour in half the stock, stir and then leave to

gently cook for 10 minutes. Add half of the

remaining stock, stir again and cook for 5

minutes more. Keep adding stock and

cooking until the rice is tender. Peel the skin

off the mackerel and flake. Stir into the rice the

spring onions and spinach, then cook just until

the spinach has wilted slightly. Serve

immediately.

Entrée: Serves 4

Smoked Mackerel andHorseradish DipINGREDIENTS4 Ducktrap smoked mackerel fillets, skinremoved1 Tbsp creamed horseradish2-3 Tbsp crème fraiche

DIRECTIONS

Put the mackerel fillets in a food processor

with 1 Tbsp of water, or enough to enable it to

blend into a coarse puree. Add the

horseradish and crème fraiche and give it a

brief mix, then transfer to a bowl and

refrigerate until needed.

Hors D’ Oeuvres: Makes 30 servings

SMOKED MACKEREL

Warm New Potato Saladwith Smoked MackerelINGREDIENTS1 1/2 cups new potatoes3 1/2 oz crème fraiche1 tsp creamed horseradishJuice of 1 lemonFresh ground pepper2 Ducktrap smoked mackerel fillets, skinnedand flaked3 oz bag watercress

DIRECTION

Cook the potatoes in a large pan of boiling,

salted water for 15 – 20 minutes or until

tender.

While the potatoes are cooking, mix the crème

fraiche in a large bowl with the horseradish

cream and lemon juice. Season well with

freshly ground black pepper. Drain the

potatoes, halve and set aside to cool down for

a few minutes. Add potatoes into the crème

fraiche mixture and stir, so it coats them and

becomes quite runny. Add the smoked

mackerel and watercress and toss gently

together. Pile on two plates and serve

immediately while still warm.

Entrée: Serves 2

SMOKED MACKERELSMOKED MACKEREL

Native to cold waters, mackerel containsOmega 3 fatty acids, which are

recommended in the latest dietaryguidelines. A real “fish lovers fish”,

it’s rich taste is ensured by harvesting at the peak of its

North Atlantic migration.

smoked@ducktrap.com 1-800-434-8727 13

Smoked PepperedMackerel

Smoked Peppered Mackereland Herb Mackerel

SMOKED MACKEREL & SMOKED HADDOCK

INGREDIENTS7 oz Ducktrap smoked herbed mackerel

Keep chilled, peel skin and cut fillets into1 inch cubes

Romaine or Boston lettuce leaves, enough tocover a large serving platter

2 ripe plum tomatoes, juice and seeds removed, sliced lengthwise into 1/2 inch slices

1 pint assorted Greek olives, drained and pitted, sliced lengthwise

2 roasted red peppers, drained, sliced lengthwise into 1/2 inch slices

1 pint marinated artichoke hearts, drained, sliced lengthwise into 1/2 inch slices

10 slices provolone cheese, cut into quarters1 pint fresh mozzarella cheese balls, drained1 small zucchini squash, sliced 1/4 x 1/2

inch slices2 Tbsp thinly sliced fresh basil leaves, plus

whole leaves and stems for garnish1 clove garlic, crushedGround black pepper3 Tbsp extra virgin olive oilPackage of lightly salted stone ground wheat

crackers, or other quality cracker or toasted bread

Smoked Mackerel Antipasto Salad

14 Ducktrap River of Maine www.ducktrap.com

DIRECTIONS

Arrange lettuce leaves to cover a large

serving platter. Place Ducktrap smoked

mackerel in the center and arrange the

vegetables and cheese around the mackerel.

Sprinkle garlic and basil over platter, then

drizzle with olive oil. Serve chilled with

crackers.

Appetizer: Serves 12

FYIEach year Ducktrap

celebrates our environment,and on Earth Day, we takeon the challenge of spring

cleanup within a mile radiusof our smoking facility.

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smoked@ducktrap.com 1-800-434-8727 15

Smoked Peppered Mackerel

Kendall Brook salmon side

Smoked Mackerel Saladwith Crunchy Vegetables

INGREDIENTS1/2 cup 2% plain Greek yogurt3 Tbsp grated, fresh horseradish1 1/2 Tbsp fresh lemon juice1 1/2 tsp apple cider vinegar1/2 tsp sugar7 oz Ducktrap smoked mackerel fillets,

skinned and flaked1 seedless cucumber, peeled and finely diced

(2 cups)5 large radishes, cut into matchsticks1 large Granny Smith apple, diced2 Tbsp snipped chivesSalt and freshly ground pepper1 head Romaine lettuce

DIRECTIONS

In a bowl, whisk the yogurt, horseradish,

lemon juice, vinegar and sugar. Fold in the

fish, cucumber, radishes, apple and chives;

season with salt and pepper. Top the lettuce

leaves with the salad and serve.

Entrée: Serves 4

Smoked Haddock withMushroom Sauce

INGREDIENTS1 fillet (3/4 lb) Ducktrap smoked

haddock, skin removedFresh ground pepperMilk – just enough to cover fish1 Tbsp of butterHandful of mushrooms, thinly sliced

(Shiitake, button, or Portabella)1 Tbsp Crème fraiche per portion (or

sour cream)Fresh chives to taste

DIRECTIONS

Put the fish into a frying pan and add a

few twists of black pepper. Cover with milk

and bring to a boil. Simmer for 6 minutes.

The fish should be opaque and firm to the

touch. Remove the fish and keep warm.

Add the butter to the milk and melt. Add

the sliced mushrooms and simmer for

2 minutes. Add the crème fraiche and

simmer the sauce for two minutes to

reduce and thicken. Put the fish back into

the sauce and re-heat for approximately

1 minute. Remove to a plate. Sprinkle with

chives. Serve with mashed potatoes and

plain boiled vegetables – any vegetables

are great with this smoked haddock

recipe. The sauce will add flavor.

Entrée: Serves 8

Smoked Haddock

Smoked Shellfish Paella

INGREDIENTS6 oz Ducktrap smoked mussels6 oz Ducktrap smoked scallops6 oz Ducktrap smoked shrimp1 ripe tomato, diced4 garlic cloves, sliced1 yellow onion, chopped1 red pepper, sliced into long strips (reservea few for garnish)2 cups medium grain rice4 cups chicken stock (low sodium)1/2 tsp turmeric4-5 Tbsp extra virgin Spanish olive oil1/4 cup sweet peas

DIRECTIONS

In a large frying pan or skillet, sauté tomato,

onion, garlic and pepper in olive oil. When

onion is translucent, add smoked shellfish and

cook for 3-5 minutes. Add rice to pan, stirring

to coat all the grains with the oil. Add chicken

broth and turmeric. Bring to a boil and then

reduce heat. Add sweet peas and simmer

uncovered until the rice is cooked –

approximately 20 minutes. After paella is

done, place in a platter, and add the red

pepper on top.

Entrée: Serves 8

SMOKED SHELLFISH

Gazpacho with Smoked Shellfish

INGREDIENTS6 ripe tomatoes, cut into chunks1/2 large cucumber- peeled, halved and

seeded and cut into chunks1/2 green bell pepper, cut into chunks1/2 yellow bell pepper, cut into chunks2 garlic cloves, crushed1 cup water1/3 cup extra-virgin olive oil2 Tbsp sherry vinegar1 Tbsp fresh lime juiceSalt6 oz Ducktrap smoked mussels6 oz Ducktrap smoked shrimp6 oz Ducktrap smoked scallops

DIRECTIONS

In a blender or food processor, combine the

tomatoes, cucumber, bell peppers, garlic,

water, oil and vinegar and process until

coarsely pureed. Season with lime juice and

salt and refrigerate until chilled. Serve with hot

sauce. To serve, pour into Margarita glasses,

rimmed with spicy salt and serve with skewer

of smoked shellfish (mussels, shrimp,

scallops).

Appetizer: Serves 12

SMOKED SHELLFISH

smoked@ducktrap.com 1-800-434-8727 17

Smoked Shrimp

Smoked Scallops, Musselsand Shrimp

SMOKED SHELLFISH

Our trio of smoked shellfish: succulentmussels, tender scallops and sweetMaine shrimp are tasty and versatileingredients. Smoked with a blend of

four woods with an accent on the apple and cherry, these shellfish

are loaded with flavor.

SMOKED SHELLFISH

Smoked Mussels in WineMushroom Cream Sauceover Pasta

INGREDIENTS1/2 cup sliced scallions2 medium garlic cloves, crushed1 tsp tarragon1 1/2 cups sliced mushrooms4 Tbsp butter3 Tbsp flour1 1/4 cups dry white wine1 1/2 cups whipping cream2 cups Ducktrap smoked mussels1/4 cup fresh chopped parsley2 Tbsp olive oil

DIRECTIONS

Saute scallions, garlic, tarragon, and

mushrooms in butter for 5 minutes. Sprinkle

flour over this mixture and stir until blended.

Slowly add wine and cook until thickened. Add

cream, mussels and parsley. Serve over hot

vermicelli which has been tossed with 2 Tbsp

olive oil.

Entrée: Serves 6

18 Ducktrap River of Maine www.ducktrap.com

Garlic Baked SmokedMussels

INGREDIENTS1/2 cup butter2 cloves garlic, minced1/3 cup parsley, chopped1/2 tsp paprikaDash cayenne pepper1/2 cup dry white wine2 cups soft breadcrumbs4 cups Ducktrap smoked mussels

DIRECTIONS

Melt butter; add garlic, parsley, paprika,

cayenne and wine; mix. Stir in breadcrumbs.

Place mussels in ovenproof serving dish.

Sprinkle butter mixture over mussels. Bake in

preheated 425° F oven until bubbly and

crumbs are brown.

Hors D’ Oeuvres: Makes 32 servings

smoked@ducktrap.com 1-800-434-8727 19

Pasta Salad with Smoked Shrimp

INGREDIENTS6 cups cooked rotini pasta1 cup blanched baby peas, from frozen1 cup matchstick carrots, raw6 oz Ducktrap smoked shrimp1/2 cup mayonnaise1/4 cup Ducktrap mustard dill sauce

DIRECTIONS

Toss all ingredients together in a bowl. Add

more mayonnaise if necessary. Salt and

pepper to taste. Serve chilled.

Entrée: Serves 8

Smoked Mussels

Kendall Brook salmon side

Oriental Salad with Smoked Shellfish

INGREDIENTS6 oz Ducktrap smoked mussels6 oz Ducktrap smoked scallops6 oz Ducktrap smoked shrimp1/2 cup julienned red pepper1/2 cup julienned green pepper1/2 cup julienned radish1/2 cup julienned carrot1/2 cup blanched snow peas1/4 cup rough chopped cilantro3 Tbsp low-sodium soy sauce3 Tbsp sesame oilJuice of one lemon2 Tbsp balsamic vinegar1/4 cup olive oil2 Tbsp toasted sesame seedsSalt and pepper to taste

DIRECTIONS

Whisk together soy sauce, sesame oil, lemon

juice, vinegar and olive oil. Add sesame

seeds. Toss remaining ingredients with the

vinaigrette.

Entrée: Serves 4

Smoked Scallops

TRY THISFor the perfect appetizer bite,

skewer a pearl Mozzarella ball,smoked shellfish, and a grape

tomato. The blend of flavors andtextures are palate pleasers!

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Smoked Shrimp